20 September 2020 Tomatoes

20 September 2020 Tomatoeshttp://durgan.org/2020/_September%202020_/20%20September%202020%20Tomatoes/HTML/ 20 September 2020 Tomatoes
Forty five pounds, one bushel of tomatoes, were purchased for 35 dollars and processed int0 21 liters of Pressure Canned juice. Pictures depict the procedure.Frost killed my tomato plants on 18 September 2020.Zone 5.

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17 September 2020 Chickpea Tempeh

http://durgan.org/2020/_September%202020_/17%20September%202020%20Chickpea%20Tempeh/HTML/ 17 September 2020 Chickpea Tempeh
Five hundred ml of chickpeas were prepared for making tempeh. Method Boil in water for two hours. This loosens skins and softens the peas.Cool in cold water and rub he peas together and pour off the tough skins. Do this five times and the skins are completely removed. Remove any excess water. Add two tablespoons of vinegar and drain thoroughly.Add half a teaspoon of tempeh starter and mix thoroughly. Place peas in cotton lined molds of choice. Place in fermenter at 31C for 40 hours. After 40 hours the peas will be photographed displayed.
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http://durgan.org/2020/_September%202020_/20%20September2020%2060%20hour%20ferment/HTML/

After 60 hours fermentation.

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17 September 2020 Vegetable Juice

http://durgan.org/2020/_September%202020_/17%20September%202020%20Vegetable%20Juice/HTML/ 17 September 2020 Vegetable Juice (Tomato. Beet, Carrot)
The season garden is winding down. Fourteen liters of juice was made from tomatoes.beets and carrots. It was pressure canned at
15 PSI for 15 minute for long term storage at room temperature. Method was wash, water added, cooked and blended into a slurry. Strained through a 2 mm mesh, then residue put through a Champion Juicer.There is very little throw-away residue from the proces.Annotated pictures depict the process.

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16 September 2020 Yukon Gold and Superior.

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The few potatoes remaining were harvested and placed in the cold room.Yield was low due to cold Spring and drought. Quality is good and it will be a few meals.Season is coming to an end. It was 4C today.

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14 September 2020 Bartlett Pears

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Twenty pounds of Bartlett Pears were purchased from a farm and made into 14 liters of juice.Cost was 13 dollars. The pears had fallen off the trees and are perfect.I ripened at room temperature for five days covered with a towel.The pears were cut in half and blended into a slurry. They were strained though a 2 mm mesh screen.There is little residue to pears.Pears are very sweet and mix well with some of the more sour fruits.The jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.Pictures depict the process.

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13 September 2020 Brussels Spouts

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The small cabbages were removed from four plants and made into slurry/juice to preserve.Th last of the eggplant was added.They were processed and preserved by pressure canning at 15 PSI for 15 minutes.Annotated pictures depict the process.

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10 September 2020 Garlic Bed

http://durgan.org/2020/_September%202020_/10%20September%202020%20Garlic%20Bed/HTML/ 10 September 2020 Garlic Bed
Garlic is planted in October in my Zone 5.The bed is now being prepared.Planted with be about 100 cloves, some bulbils,some
rounds, and some cloves from last years rounds.Th planted garlic overwinters in the ground and comes up through the mulch in early Spring.The new material will be added to the seed stock to sort of refresh the supply.The planting area was rototilled, a layer of compost added and rotilled in, and boards laid out for the rows. The area was then covered with wood chip mulch for moisture retention.The planting will be about the middle of October, and harvest will be August 2021, The wood chip mulch is ten dollars a yard and I transport it in my van in a half yard box. About 7 wheelbarrows. Generally the bed is not touched until harvest.The garlic is usually perfect and nothing attacks.

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7 September 2020 Rain

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This is the first substantial rain in about two months. It rained in spurts during the night. Ginny ws inspecting with me.

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1 September 2020 Tomato Juice

http://durgan.org/2020/_September%202020_/1%20%20September%202020%20Tomato%20Juice/HTML/ 1 September 2020 Tomato Juice
Seven liters of tomato juice was made. Only addition was one liter of water added to facilitate cooking. Process is to wash, quarter the tomatoes,add a liter of water, cook until soft and make into a slurry. Strain through a 2 mm mesh screen, put the residue from this through a Champion juicer to extract all nutrients. Pressure can at 15 PSI for 15 minutes for long term preservation at room temperature. Pictures depict the process.

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30 August 2020 Red Lentil Tempeh

http://durgan.org/2020/August%202020/30%20August%202020%20Red%20Lentil%20Tempeh/HTML/ 30 August 2020 Red Lentil Tempeh
Tempeh was made using Bulk Barn red lentils.These lentils are small and are de-hulled.Process is to wash the lentils in cold water until the water loses the milky appearance about five washes.A pot of boiling water is prepared and the lentils are then introduced.When the lentils start to boil time the cooking to be about two minutes. Lentils are small and cook quickly and a mash is to be avoided.Gently stir the lentils to prevent sticking together.Remove from heat and let cool to about 20C room temperature. Add two tablespoons of white vinegar to acidify, mix well and drain carefully by keeping the lentils in a colander.Wet lentils do not ferment reaily.

Add about half a teaspoon of Tempeh starter Mix very well.Place the lentils in a mold lined with a piece of cotton.Place the
lentil molds in a suitable fermenter set at 31C for 40 hours.The result is perfect lentil tempeh.

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